A standing race-team tradition, Andretti Global’s “Night Before” Party was once again catered by Jacquie’s Gourmet Catering.
This year’s dinner for 200 was, appropriately enough, held in the classic car showroom of the Stutz Museum on Capitol Avenue. The
mood was anticipatory, festive, chockful of national celebrities, 500 festival dignitaries, and peppered with the “who’s who” of racing.
The evening commenced at 7 PM with butlered hors d’oeuvres:
Burrata with Heirloom Tomatoes, Fresh Basil & Flatbread
Mini Chicken and Waffles with Hot Honey
Watermelon, Goat Cheese and Fresh Mint
Shortly thereafter, multiple stations were “white-flagged” to begin serving including:
STATION 1 - POKE BAR
Tuna, Salmon, Shrimp, Vegan Watermelon poke bowel
Choice of toppings: Rice, Seaweed, Edamame, Scallions, Shredded Carrots, Sesame Seeds,Jalepenos,
Soy Sauce, Siracho Aioli, Ginger, Wasabi, Ponzu
STATION 2 garnered lots of attention:
Jumbo Shrimp with St. Elmo’s Cocktail Sauce served within a large hand-crafted Andretti logo ice carving
STATION 3 – GARDEN FRESH SALADS
Cesar Salad with Fresh Parmesan and Foccacia croutons
Individual Heirloom Tomato and Mozerella with Black Sea Salt
Beet and Goat Cheese salad with Truffle Honey
STATION 4 – an Andretti favorite by special request
Our own chef-manned CACIO PEPE Station – An authentic Italian “grated cheese and pepper” pasta dish —(a favorite of Anthony Bourdain – and a party pleaser for this crowd!
STATION 5 – BUTCHER’S TABLE with
Slow Braised Short Ribs with Red Wine Reduction
Parmesan Polenta, Yukon Gold Potatoes,
Mini Brioche Rolls
Served with Chimichurri, Horseradish Cream, Wild Mushroom
GARNISHES: Crispy Shallots, Pickled Pearl Onions, Baby Carrots, Roasted Mushrooms
STATION 6
Salmon Burgers with Brioche buns & special sauce
Jacquie’s house-made coleslaw recipe
An AFFROGATO STATION was the perfect complement to end of this fun-paced pre-500 evening. Folks lined up for Espresso paired with Gelato, Whipped Cream, Chocolate Shavings, & Sea Salt Flakes. Yumm!
